Veal fillet with parmesan polenta
Veal fillet with parmesan polenta, fresh mushrooms, green asparagus, caramelised pearl onions & Mavrodaphne wine sauce
  • 8 veal fillets, 220 g each, cleaned
  • 3 stalks of rosemary
  • 4 stalks of thyme
  • 4 stalks of Melissa
  • 2 bay leaves
  • 6 cloves of garlic
  • 70 g butter
  • Olive oil
  • Salt and pepper
Parmesan Polenta
  • 125 g polents
  • 500 g milk
  • 125 g grated parmesan
  • 35 g butter
  • Ground nutmeg
  • Salt and pepper
Green Asparagus
  • 16 green asparagus
  • Olive oil
  • Salt and pepper
  • 150 g Ceps
  • 150 g chanterelles
  • 150 g white mushrooms
  • 1 small black truffle
  • 50 g butter
  • 1 small onion
  • 1 clove garlic
  • 1 stalk of thyme
  • Parsley
  • Chives
Mavrodaphne Wine Sauce
  • 250 g pearl onions
  • 400 ml Mavrodaphne wine
  • 200 g Sugar
  • 500 ml Demi Glace
  • 20 g Butter
  • 1 stalk of thyme
  • 1 bay leaf
  • 1 orange peel
  • 1 small cinnamon stick
Of the Fillet
  • STEP 01
    If you have a vacuum device and a Roner, place the fillets in the special vacuum bags and add olive oil, garlic, the aromatic herbs coarsely chopped and follow the steps below. Alternatively marinate in the above ingredients and leave in the fridge until about to cook them.
  • STEP 02
    Seal the bags tightly in the vacuum device & place into the Roner at 55 degrees Celsius for 1 hour. Then cool in ice water and leave the vacuum bags in the fridge until ready to use.
  • STEP 03
    Salt and pepper the meat and sauté in olive oil until golden brown on all sides. To enhance the flavour, add butter to the pan, 1-2 cloves of garlic & stalks of rosemary and thyme, constantly spooning the melted butter over the fillets until you get brown butter (arroser). Continue cooking the fillets as desired and, if necessary, finish in the oven.
Of the Polenta
  • STEP 04
    Pour the milk into a saucepan and add salt, pepper and nutmeg and leave to boil.
  • STEP 05
    Then add the polenta, the butter and stir constantly with a whisk until the mixture thickens. Then add the parmesan, still stirring, until the cheese has melted and the mixture has become thicker.
  • STEP 06
    Spread the polenta into a baking tray on parchment paper and allow it to cool. Then leave in the fridge until completely cooled.
  • STEP 07
    Cut into the shape of your choice and fry in a fryer until well cooked and golden brown. Serve hot immediately.
Of the Mushrooms
  • STEP 08
    Clean the mushrooms and finely slice them.
  • STEP 09
    Sauté on high heat in olive oil and thyme until golden brown.
  • STEP 10
    Add a little butter, finely chopped onion, garlic, parsley, chives and salt and pepper, still sautéing for a while longer.
  • STEP 11
    When serving, slice the truffle quite finely and garnish the dish.
Of the Asparagus
  • STEP 12
    Remove the stem ends and peel the asparagus with a peeler.
  • STEP 13
    Boil in salted water, keeping in mind to keep them crisp.
  • STEP 14
    Cool in ice water and then strain.
  • STEP 15
    Sauté in a little olive oil, season with salt and pepper and serve.
Of the Mavrodaphne Wine Sauce
  • STEP 16
    In a saucepan, place the sugar and heat until caramelised, being careful because after a point it burns very easily.
  • STEP 17
    Add the onions after peeling them first, the aromatic herbs, the spices and allow them to caramelise a little.
  • STEP 18
    Then pour the Mavrodaphne wine, the orange peel and let it simmer until the onions are cooked.
  • STEP 19
    Mix the Demi Glace with the caramelised onions, a little of their sauce and allow it to boil and to form a glaze.
  • STEP 20
    Finish at the end with a little butter.